Meri’s Risotto | Risotto alla Meri

I recently discovered this super yummy recipe and I want to share it with you guys. Firstly, I have to admit, that I have an obsession with lemon. I truly adore lemon sorbet, lemon biscotti, water with lemon and mint, lemon meringue and of course lemon risotto.

I’ve tried lemon risotto for the first time in New York, in a restaurant called “Via Carota”, which has now become one of my favourite spots in the city. The recipe is quite simple and easy to prepare, I personally use a lot of lemon juice but you can use less f you don’t love lemon taste as much as I do.

I’ve decided to call this recipe “Meri’s Risotto” because as you know, my logo, which was designed by my brother Alessandro, is the smily pinky lemon below, therefore I thought this was the perfect name for a recipe that has my favourite ingredient. If you wanna know more about all the benefits of lemon, you should read my post about it.

You will need (serves two):

300 gr of Arborio rice

1 onion

2 lemons

3 TSP of grated parmesan

1 glass of white wine

vegetable stock

extra virgin olive oil

salt and pepper to taste

Start by peeling and chopping the onion, then juice the 2 lemons and set aside.

Place 1 TBSP of extra virgin olive oil in a pan (use a similar one to the one I used), let it heat a bit then add the onions. Let the onions cook for a few minutes and add just a little bit of lemon juice.

Next, add the rice and the white winel and et it toast for a few minutes. Then, add just a little bit of lemon juice, let it cook for 2/3 minutes, until it becomes less transparent, and start adding very slowly the vegetable stock.

Keep on mixing the risotto with a wooden spoon and keep on adding vegetable stock as soon as it gets absorbed. The rice will take 20 minutes to be cooked.

Once the rice is cooked, taste it before to be sure, add the rest of the lemon juice and let it cook on a low flame for 1 minute. Then, remove the pan from the gas add the parmesan and let it melt really well.